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Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
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Jinah Yoo
Veröffentlicht/Copyright:
20. Februar 2005
Fouling of heat transfer surfaces during milk processing is a major problem for dairy industry. In the current work, the nature and extent of milk fouling with and without the addition of Bacillus stearothermophilus in the feed solutions have been studied. A fouling detection system based on electric conductivity measurements has been used. The coresponding thermal resistance of the deposit layer has also been worked out. The fouling deposits have been analysed visually as well as with a scanning electron microscope (SEM). The results show significant variation in the fouling patterns with and without the large presence of bacteria in the flowing medium.
Published Online: 2005-2-20
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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Artikel in diesem Heft
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
Schlagwörter für diesen Artikel
Bacillus stearothermophilus;
milk fouling;
bio-fouling;
dairy processing
Artikel in diesem Heft
- Article
- Milks and Milk Concentrates: Surface Tension Measurement
- Foreign Body Contamination of Food - Scanning Electron Microscopy and Energy Dispersive Spectroscopy as Tools for Identification
- Thermal Behaviour of High Amylose Cornstarch Studied by DSC
- Thermal Sterilisation of Liquid Foods in a Sealed Container - Developing Simple Correlations to Account for Natural Convection
- Fouling of Milk on Heat Transfer Surface with and without the Addition of Bacillus stearothermophilus - A Laboratory Study
- Critical Review
- Development in the Combined Treatment of Coating and Osmotic Dehydration of Food - A Review
